I cut the chicken down the back on either side of the backbone cutting through the thin ribs. I removed the backbone and flipped the chicken over pressing on the breasts to flatten. I seasoned heavily with DP ragin' river rub. The chicken was still partially frozen even though I defrosted it for more than a day. I found three frozen, skinless chicken breasts that I defrosted and seasoned one with DP ragin' river and the other 2 with cavendars.
|Adding a good amount of rub helps not only the taste but the crispness of the skin|
I set up the egg for direct cooking at 400º and added the raised grate. I placed the chicken on the raised grate with the breasts and set up the Maverick 732 remote thermometer in the breast of the spatchcock chicken to monitor the temperatures. I also got a new toy that I used to monitor the chicken breasts. The Thermapen is an instant read thermometer that digitally measures internal temperatures in about 3 seconds. It is pretty amazing.
|Everybody gettin cozy on the raised grate.|
|The new thermopen. It was a cool 90º while cooking at 7:30pm.|
(Notice that the Maverick 732 is wearing its rain gear)
I got a bit distracted and cooked the spare skinless breasts too long. I was monitoring the spatchcock remotely while I was working on my outdoor tv table I am building (yes you read that right) but I left the skinless breasts unattended and cooked them to an internal of 180ºish which is a bit past the 160º I was aiming for. They were a bit overdone but fine for copping and adding to salad. The spatchcock was spot on. Crispy skin and moist meat. I pulled it when the breast meat hit 160º and the thigh was at 180º. Very delicious.
|The best way to eat chicken imo.|
|Slightly overdone but still tasty.|